Belgian Beer-Braised Short Ribs
Tender, fall-off-the-bone short ribs slow-cooked in a Belgian ale, served with a tangy mustard sauce for a taste of Brussels' historic brasseries. This Belgian-inspired quick recipe, ready in about 160 minutes, pairs short ribs, Belgian ale, red wine vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2.5 lbs short ribs
- 12 fl oz Belgian ale
- 2 tbsp red wine vinegar
- 1 tbsp mustard
- 1, diced onion
- 2, sliced carrots
- 2 stalks, diced celery
- 1 tsp, fresh thyme
- 2 bay leaves
- 1 tsp salt
- 1 tsp pepper
The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Season ribs with salt and pepper. In a large pot, sear ribs over medium-high heat 5 minutes per side until browned. Add onions, carrots, and celery; cook 5 minutes until softened.
- Step 2: Pour in ale, vinegar, mustard, thyme, and bay leaves. Bring to a boil, then reduce heat and simmer 2 hours until ribs are tender.
- Step 3: Remove ribs and serve with the braising juices, garnished with fresh herbs and a drizzle of mustard.
